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Nipa palm vinegar

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For other uses, seePalm vinegar.

Nipa palm vinegar

Top:Nipa palm vinegar at a buffet;
Bottom:Homemade nipa palm vinegar being sold inPaombong, Bulacan
Alternative namesnipa vinegar, sukang sasa, sukang nipa, sukang Paombong
Typecondiment,ingredient
Place of originPhilippines
Main ingredientsNipa palmsap

Nipa palm vinegar,also known assukang sasâorsukang nipa,is a traditionalFilipinovinegarmade from thesapof thenipa palm(Nypa fruticans). It is one of the four main types of vinegars in thePhilippines,along withcoconut vinegar,cane vinegar,andkaong palm vinegar.[1]It is usually sold under the generic label of "palm vinegar".[2]

Nipa palm vinegar is listed in theArk of Tasteinternational catalogue of endangeredheritage foodsby theSlow Foodmovement. Along with other traditional vinegars in the Philippines, it is threatened by the increasing use of industrially-produced vinegars.[3]

Names[edit]

Nipa palm vinegar is known assukang sasaorsukang nipain native languages in the Philippines. Bothnipaandsasaare the native names of the nipa palm inTagalog;whilesukâ(with the Tagalogencliticsuffix-ng) means "vinegar". It is also known assukang Paombongafter the town ofPaombong, Bulacanwhere it is a traditional industry. The name of the town itself is allegedly from Tagalogbumbóng( "bamboo tube" ), the main equipment in gathering nipa sap before plastic or glass containers became prevalent.[4][5][6]It is also sometimes known assukang tubâ,fromtubâ,the general term forpalm toddyproduced from various palm trees in the Philippines, includingcoconut,buri palm (Corypha elata), and kaong palm (Arenga pinnata).[2]

Traditional production[edit]

Nipa palmsalong the riverbanks inBulacan

Nipa palm vinegar is gathered from mature nipa palms that grow in muddy soil besidebrackishrivers andestuaries.The stalk of the nipa palm is cut and a container (traditionallybumbóng,bamboo tubes) is placed underneath to collect sap. The harvesters traditionally shake or kick the base of the leaves as they collect the containers to induce the sap the flow. They may also sometimes bend the stalk. They are collected twice a day as they fill up, though it may take longer during dry seasons.[3][1][7]

The collected sap are placed intapayan,large earthen jars traditionally used forfermentation.The sap relies onwild yeastto turn the sugars intoethanol.This turns the sap into a traditionalpalm toddycalledtubâ.Leaving it to ferment further, however, allowsAcetobacterfrom the air to oxidise the ethanol intoacetic acid.It is harvested once the level of acidity reaches four or five percent. The length of time it takes to produce nipa palm vinegar ranges from two to three weeks, though it is faster if a starter culture of yeast is used.[3][1][7]

Nipa palm sap has a relatively high sugar content, containing 15 to 22% sugar. This makes nipa palm vinegar slightly sweeter and less sharp than coconut vinegar. It is also slightly salty due tosodiumcontent of the sap from the habitat of nipa palms. The vinegar when newly made is typically cloudy white. Due to the highironcontent of the sap, the vinegar tends to turn orange to dark red as it ages. The vinegar also containscalcium,magnesium,andpotassium.[1][8]The sourness of the vinegar depends on how long it has been allowed to ferment.[9]

Modern production[edit]

The production of nipa palm vinegar is usually associated with the town ofPaombongin the province ofBulacan,where it is a prevalent local industry. However, it is also produced in other parts of the Philippines. The production of nipa palm vinegar is labor-intensive and it is predominantly only sold in local markets. Usually in roadside stands or by hawkers along withtubâpalm wines. Along with other traditional vinegars in the Philippines, which also have problems penetrating the national market, it is threatened by the increasing use of industrially-produced vinegars. Many nipa farmers are converting their nipa plantations intofish farms.It is listed in theArk of Tasteinternational catalogue of endangeredheritage foodsby theSlow Foodmovement.[3][7]

Culinary uses[edit]

Vinegar is one of the most important ingredients in traditionalFilipino cuisine.[1][8]Like other types of vinegars, nipa palm vinegar is used primarily in dipping sauces (sawsawan). It may also be sold spiced withginger,garlic,andchili peppers(which are boiled beforehand).[10]It can also be used insalad dressingsas well as an ingredient in various dishes likepaksiwandatcharapickles.[9]

See also[edit]

Wikimedia Commons has media related toNipa palm vinegar.

References[edit]

  1. ^abcdeLim-Castillo, Pia (2006). "Traditional Philippine Vinegars and their Role in Shaping the Culinary Culture". In Hosking, Richard (ed.).Authenticity in the Kitchen.Proceedings of the Oxford Symposium on Food and Cookery 2005. Prospect Books. p. 296–298.ISBN9781903018477.
  2. ^abSanchez, Priscilla C. (2008).Philippine Fermented Foods: Principles and Technology.University of the Philippines Press. p. 326–327.ISBN9789715425544.
  3. ^abcd"Nipa Vinegar".Slow Food Foundation for Biodiversity.RetrievedDecember 23,2018.
  4. ^Edgie Polistico (2017).Philippine Food, Cooking, & Dining Dictionary.Anvil Publishing, Incorporated.ISBN9786214200870.[permanent dead link]
  5. ^Buenaobra, Johanna Marie (April 13, 2013)."Revival of nipa palm plantations hope of Bulacan's 'sukang Paombong' industry".Philippine Daily Inquirer.RetrievedDecember 23,2018.
  6. ^"Glossary of Filipino Food...and essays on the world's" original fusion cuisine "too".List of Philippine Vinegars.RetrievedDecember 23,2018.
  7. ^abcSibal, Dianne (February 1, 2017)."The sour truth behind sukang sasa".F&B Report.RetrievedDecember 23,2018.
  8. ^abGrygus, Andrew."Nipa Palm".Clove Garden.RetrievedDecember 23,2018.
  9. ^ab"A Guide to Filipino Vinegars".Yummy.ph.RetrievedDecember 23,2018.
  10. ^"Chili/Flavored Nipa Vinegar".Market Manila.RetrievedDecember 23,2018.
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